Search City Sweet

Subscribe To

Saturday, May 7, 2011

Anniversary dinner

Six years, two kids, one condo, a few trips to various wine regions, and three job changes between us, Jeremy and I celebrated our wedding anniversary today. We tried Jane's Restaurant for brunch with the kiddos, and Jack ate his body weight in pancakes, eggs and bacon. Kid-friendly, creative offerings, cloth napkins, and a nice atmosphere - it was right up our alley.

Tonight, we had dinner at home. With two small ones, we wanted a nice - but easy - dinner. My mom had made this meal when we visited at Easter and loved it.

Linguine with Shrimp ScampiIngredients

·1 tablespoon kosher salt plus 1 1/2 teaspoons

·3/4 pound linguine

·3 tablespoons unsalted butter

·2 1/2 tablespoons good olive oil

·1 1/2 tablespoons minced garlic (4 cloves)

·1 pound large shrimp (about 16 shrimp), peeled and deveined

·1/4 teaspoon freshly ground black pepper

·1/3 cup chopped fresh parsley leaves

·1/2 lemon, zest grated

·1/4 cup freshly squeezed lemon juice (2 lemons)

·1/4 lemon, thinly sliced in half-rounds

·1/8 teaspoon hot red pepper flakes

Directions

Boil water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.